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One Pot Cilantro Lime Shrimp Scampi

  One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the linguine and cook according to package ...
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Classic French Omelette Recipe

Classic French Omelette Recipe


Classic French Omelette Recipe

A Classic French Omelette is soft, buttery, and silky, with a slightly golden exterior and creamy interior. It’s a simple dish, but the technique is key to achieving the perfect texture. Here's how to make it.

Ingredients (Serves 1):

  • 3 large eggs
  • 1 tbsp butter (preferably unsalted)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional fillings (if desired):

  • Fresh herbs (parsley, chives, tarragon)
  • Cheese (Gruyère, Swiss, or goat cheese)
  • Mushrooms, spinach, or other fillings of choice (pre-cooked)

Instructions

  1. Prepare the Ingredients:

    • Crack the eggs into a bowl and whisk them thoroughly until the yolks and whites are fully combined. Add a pinch of salt and freshly ground pepper. Whisking well will help create a light, airy texture in the omelette.

  2. Heat the Pan:

    • Use a small, non-stick skillet (around 8 inches in diameter) and place it over medium-low heat. Add the butter and allow it to melt, swirling the pan to coat the bottom evenly. The butter should foam but not brown.

  3. Cook the Eggs:

    • Pour the beaten eggs into the hot pan. Let them sit undisturbed for about 10 seconds. As the edges start to set, use a spatula to gently push the cooked egg from the edges toward the center. Tilt the pan slightly to allow the uncooked egg to flow to the edges.

  4. Stir and Form:

    • Continue gently stirring and tilting the pan for 1-2 minutes, allowing the eggs to cook but remain soft and slightly runny in the middle. You’re aiming for a smooth, custard-like texture rather than fully set eggs.

  5. Fold the Omelette:

    • When the eggs are mostly set but still slightly creamy in the center, use a spatula to gently fold one side of the omelette towards the center. Then fold the other side over, forming a tri-fold shape. The omelette should still be soft and tender on the inside.

  6. Serve:

    • Slide the omelette onto a plate, seam-side down. It should be delicate, smooth, and slightly golden on the outside. Serve immediately.

Optional Fillings

  • Herbs: Sprinkle fresh herbs (parsley, chives, or tarragon) into the eggs before folding.
  • Cheese: Add grated cheese (like Gruyère or goat cheese) when the eggs are still soft.
  • Vegetables: Sauté mushrooms, spinach, or other fillings and place them in the center before folding the omelette.

Tips

  • Low Heat: Cooking on medium-low heat ensures the eggs cook slowly and evenly, resulting in a soft texture.
  • Do Not Overcook: The key to a perfect French omelette is a slightly undercooked, creamy center.
  • Butter: Use plenty of butter for flavor and that signature French omelette richness.

Enjoy your Classic French Omelette as a delicious breakfast or a light meal! 🍳🧀🍽️

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